Preheat oven to 350 degrees. Heat 2 tablespoons oil over medium heat in a large ovenproof pot. Brown sausages 3 to 5 minutes per side. Remove, cut into large chunks about the same size as the potatoes and set aside. Pour off the fat, add remaining oil and the onion, and sauté until transparent. Add potatoes, and cook about 5 minutes on high heat, stirring frequently to be sure potatoes don't stick.

Return sausages and their juices to the pot, add salt, pepper, and cayenne pepper. Stir in the wine and rosemary, cover, and bake for approximately 1 hour, until potatoes are tender.

If you like the idea of pot roasts but find them too dry, you'll love tongue, the book notes say. Some butchers save these for themselves, but not Simply Grazin'  if they don't have it on hand, they'll get one from the farm.

Pour brandy and sugar into a mixing bowl. Peel, core, and dice the apples, tossing them into the bowl as you go; stir to coat, to prevent them from darkening. Dice onion and stir into apples.

Trim excess fat and skin from chicken, and season with salt. Heat oil in Dutch oven over medium-high heat. Add chicken skin-side down. When skin is nicely browned (5-7 minutes), flip pieces over. Brown underside about 5 minutes.Push chicken to side of pan.

Tilt pan and spoon off most of the fat. Add apple mixture, then rearrange thighs skin-side up, with the apples nestled between and under them. Sprinkle green peppercorns and thyme over thighs.

Cover, reduce heat to medium-low, and cook about 15 minutes until the apples soften and the chicken cooks through. The mixture will give off juices, and settle into being a lovely sauce with bits of apples. Serve.

In a large saucepan, add oil and heat. Add sausage out of casing, cook, and smash until fully done. Add diced onions, and cook until tender, then add puréed pumpkin and cream, and cook until well incorporated. Add cooked penné and diced sage. Season with salt and pepper to taste. Finish with half of the ground Reggiano and plate. Add julienned Reggiano and sage leaves to top for garnish.

Season the beef with salt and pepper and dredge in the flour. Working in batches, brown the beef in the oil and butter until the shanks are golden. Remove shanks and set aside.

In the same pan, add the onion, carrot, celery, bacon and garlic. Saute over medium high heat until tender - about 7 minutes. Add the wine and raise heat to reduce the liquids, another 6 minutes or so.

Add broth, tomatoes and salt and pepper to taste - about a tsp of each. Transfer the vegetables to a dutch oven and add the beef. Cover and simmer 2 hours or until meat is tender OR Add the veggies and beef in layers to a slow cooker and cook on low for four hours or until tender.

In a small bowl combine the chopped parsley, garlic and lemon zest. Add either the pot or the slow cooker for the final 10 minutes of cooking.

Preheat oven to 450 degrees F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.

Fill a large (at least 6-quart) stockpot with 12 cups of water. Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.

Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended -- cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.

Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.

Preheat oven to 325F, rack in the middle. Pat the pork dry and sprinkle the entire roast with salt, pepper and smoked paprika.

Heat a large non-stick pan over medium-high heat and add in the olive oil. When the olive oil starts to simmer carefully place the pork roast in. Sear on all sides until golden brown: 5-8 minutes per side.

Place the sauerkraut all over the bottom of a 6-quart Dutch oven with a lid. Sprinkle over the caraway seeds, onions and brown sugar. Place the seared pork roast on top nestling it in the sauerkraut.

If you've drained yours sauerkraut, add the water. If you did not you do not need the water. Cover tightly with a lid and bake for about 2 hours or until a meat thermometer reads 150F.

Remove from the oven. Carefully remove the roast from the pan and place on a cutting board covering loosely with foil. Allow to cool for about 15 minutes before slicing.